3-501.16 (A)(2) and (B); Priority; A couple packages of precooked, scrambled eggs were holding at 42-43F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved packages of eggs into freezer for rapid cooling.
0.0
24.
3-501.19; Priority; Cream cheese listed under time control procedures was placed into the refrigerator after breakfast service instead of being discarded. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be discarded within 4 hours from the point in time when the food is removed from temperature control. CDI - PIC voluntarily discarded cream cheese. REHS recommends more training of breakfast staff about time control procedures.
1.5
49.
4-601.11(B) and (C); Core; Observed some food debris in the hotbox. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean this piece of equipment.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-501.11; Priority Foundation; Could not locate the written procedures for cleaning bodily fluids in the food establishment. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Emailed PIC procedures for cleaning bodily fluids. Print and have available for future reference.
0.5
24.
3-501.19; Priority; Shredded cheese that had been under time as the public health control at the breakfast bar was placed back into the refrigerator instead of being discarded. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be discarded within 4 hours from the point in time when the food is removed from temperature control. CDI - PIC voluntarily discarded the shredded cheese.
1.5
48.
4-302.13; Priority Foundation; Establishment does not have a testing device for their high-temperature dishwasher machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI - PIC placed order for thermal test strips.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning bodily fluid accidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Educated PIC on new Food Code requirement and emailed documentation to have for future reference.
0.0
6.
2-401.11; Core; Employee foods and beverages stored with guest foods in the glass-front refrigerator. Employee shall eat, drink, or use any form of tobacco only in designated areas where contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. Move employee foods to a lower shelf and separate from foods served to guests.
0.0
21.
3-501.16(A)(1) ; Priority; Sausages and cooked potatoes at the breakfast bar were below proper hot holding temperatures. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature foods.
1.5
24.
3-501.19; Priority Foundation; Foods under TPHC were not marked with the time they were removed from temperature control on the provided chart. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or other identified to indicate the time that is 4 hours past the point in time the food is removed from temperature control. CDI - Time labels added to chart.
1.5
48.
4-302.13; Priority Foundation; Establishment has a high-temperature dishwasher but no high-temp testing device. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI - Educated PIC on new Food Code requirement, acquire thermal test strips or a high-temperature dishwasher testing device.
0.0
General Comments
No PIC signature due to COVID-19 precautions. Emailed PIC updated health policy. Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No PIC signature due to COVID-19 precautions. If there are any questions contact me at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 07/16/2021
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
NOTICE: EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16(A)(2)(B)(II) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Can opener, liquor pourer, corkscrew, measuring spoons in drawer with numerous not-cleanable items (utility items, hot gloves, plastic bags, etc.). Store all wares on clean, cleanable surfaces. Do not store utensils in "utility" or "junk" drawers with miscellaneous items.
0.5
35.
Single use cups stacked well beyond tops of dispensers. Protect all single use cups by use of dispensers or original plastic sleeves.
0.5
40.
Dust high surfaces.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Wares sanitizing in three compartment sink with insufficient sanitizer to completely cover wares. Ensure that wares are fully submerged in properly mixed sanitizer for the duration of the sanitizing soak (at least 2 minutes).
1.5
34.
Wooden knife holder with disused steak knives present in kitchen. Do not use "butcher block" style knife holders as they are not easily cleanable. Even though not in use for actively used knives, it should be removed to prevent use for improper storage.
0.0
39.
Glassfront cooler has restrictions listed prohibiting potentially hazardous and open foods. Milk (proper temperatures) and previously opened container of salad dressing (no immediate cleaning issues) in cooler. No prior documentation discussing cooler limitations. Do not use this cooler for any potentially hazardous foods or for any previously opened containers of food. Storage of prohibited items in this cooler may result in loss of points on future inspections.
0.0
47.
Numerous non-food items stored on floor throughout kitchen storage areas. All items in rooms where food or single use items are stored, or where warewashing takes place, shall be at least 12 inches above the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Feel free to contact James Smith at 919-868-9246 with any questions regarding enforcement of Rules for this food permit or for establishment's lodging permit.
Provide written notice instructing customers to use a new plate for each trip to buffet. (No prior documentation regarding buffet plate signage.)
0.0
33.
Numerous utensils stored in drawer with papers and miscellaneous non-food service items. Store utensils in clean, cleanable location. Do not store in drawers with non-cleanable items or porous materials such as papers.
0.5
35.
Roll of food service film observed on top of lid of trash can. Protect single service items from contamination. Do not use trash cans as tables.
0.5
43.
No handwash signage in customer restrooms also used by food staff. Provide signage instructing staff to wash their hands before returning to work.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Dish washer clearly not in regular use and not tested during inspection. Ensure that dish machine is operating to manufacturers specifications prior to bringing back into service. Packaged pastries on cart adjacent to handwash sink. Pastries not at high risk of contamination at this location, but cart surface extends well into splash risk area. If foods are going to be stored on this cart at this location, provide splashguard on handwash sink.
TOXIC ITEMS OBSERVED STORED ABOVE PITCHERS AND LINENS. SPRAY BOTTLE OBSERVED NOT LABELED. ALL TOXIC ITEMS SHALL BE STORED TO NOT CONTAMINATE FOOD, UTENSILS, OR SINGLE USE ITEMS AND SHALL BE CLEARLY LABELED WITH CONTENTS.
2.5
32.
SEVERAL ITEMS STORED ON FLOOR IN KITCHEN - ALL STORAGE SHALL BE AT LEAST 12 INCHES ABOVE THE FLOOR (6 INCHES IF EASILY MOVABLE) - PROVIDE ADDITIONAL SHELVING OR DUNNAGE RACKS AS NEEDED.
0.5
General Comments
REMOVE PACKING FILM FROM MICROWAVE. HAVE ENGINEERING ENSURE THAT ALL THUMBSCREWS ON ICE MACHINE ICE SHIELD ARE EASILY REMOVABLE FOR CLEANING. SINGLE USE CUPS EXTEND PAST TOP OF DISPENSERS (2 INCHES) - DO NOT OVERLOAD DISPENSER OR SLEEVE IN ORIGNAL PLASTIC PACKAGING. PROVIDE MORE DISPENSERS IF NECESSARY. SERVSAFE CREDIT REQUIRES THAT PROOF OF SERVSAFE CLASS ATTENDANCE BE ON SITE FOR INSPECTION. SERVSAFE CLASS MUST BE CLASSROOM-BASED CLASS OF AT LEAST 12 HOURS TAKEN WITHIN LAST THREE YEARS. KEEP ORIGINAL CERTIFICATE ON SITE ALONG WITH ATTACHED SIDEBAR INDICATING TOTAL NUMBER OF HOURS ON SITE.
